• 1 pound rotini pasta
  • 6 ears of corn husks removed
  • 1 cup roughly chopped cilantro
  • 3/4 cup chopped green onion
  • 1 cup grated cotija cheese
  • 1 cup regular mayonnaise
  • 1/2 cup sour cream
  • Zest and juice of one lime
  • 1 garlic clove minced
  • 1-2 dashes of chipotle chili pepper
  • Salt and pepper to taste


  1. Cook pasta per package instructions. Drain thoroughly then place pasta in a large bowl and set aside.
  2. Preheat grill.
  3. Once grill is nice and hot place corn directly on grates.
  4. Cook corn for 3-4 minutes per side until corn begins to char.
  5. Once all sides have been slightly charred, remove from grill.
  6. Remove corn off the cob standing corn firmly up on a cutting board and with a sharp nice carefully removing kernels.
  7. Alternatively place a small bowl upside down inside a large mixing bowl. Hold corn standing up on top of inverted bowl and carefully run a down the side of the corn to remove the kernels.
  8. Reserve about 3/4 cup of the kernels and place the remaining kernels in a large bowl along with cooked pasta.
  9. Add 1/2 cup cilantro and 1/2 cup green onion to pasta.
  10. In a medium bowl mix together grated cotija cheese, mayonnaise, sour cream, lime zest and juice, garlic and a dash or two of chipotle chili pepper until blended.
  11. Season sauce with a pinch of salt and pepper to taste.
  12. Pour sauce in with pasta and corn and toss to coat.
  13. Transfer pasta to a serving bowl and top with reserved corn and remaining 1/2 cup cilantro and 1/4 cup green onion.
  14. Refrigerate until ready to serve.

Recipe source: motherthyme